For 6 persons
12 big Scalop
250 gr Cooked Chestnut
150 ml Liquid Cream
1 Minced Shallot
Olive Oil
Salt, Pepper
a bit of Sugar
How to make :
* Stirfry shallot in Olive Oil, add Chestnut & add water, enough to cover the Chestnut
* Boil for 20 minutes in low heat
* Add Salt Pepper, a bit of Sugar & Liquid Cream
* Stir fry Scalop in Olive Oil for about 40 seconds each side
* Put the soup inside a bowl & add scalop on top
BEA KITCHEN *** Kitchen is not only a place for cooking but also where you can chat, listen to music, writing and getting inspiration. Being at the kitchen is a relaxing time after busy working days.
No comments:
Post a Comment